Spinach-Stuffed Mushrooms

Photo: flickr user star5112

Ingredients

8 ounces Spinach washed and trimmed

12 lrgs White mushrooms - (abt 14 oz) trimmed

3 tablespoons Unsalted butter

2 tablespoons Finely chopped shallots or onion

cup Finely chopped prosciutto - (abt 1 oz)

cup Heavy cream

cup Freshly grated Parmigiano-Reggiano

1 pch Nutmeg

Salt

Black pepper, freshly ground

Preparation

Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch baking dish.

Place the spinach in a medium sausepan and cook, covered, over medium heat until wilted, about 5 minutes. Drain well and let cool.

Wrap the spinach in a cloth towel and squeeze to extract as much liquid as possible. Finely chop the spinach. Snap off the mushroom stems and finely chop.

In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the shallots and mushroom stems and cook, stirring frequently, until tender, about 5 minutes. Stir in the spinach and prosciutto. Add the cream and bring to a boil. Remove from the heat and stir in the cheese, nutmeg, and salt and pepper to taste.

Arrange the mushroom caps rounded sides down in the prepared dish. Spoon the spinach mixture into the mushroom caps. Melt the remaining 1 tablespoon butter and brush it over the mushrooms.

Bake for 30 minutes or until tender. Serve warm.

This recipe serves 6 to 8.